Make your broth however you normally would.
Wash your jars and warm them in the oven while you prepare your supplies.
Put your lids in a pot to a rolling boil until you need them.
Read your canner instructions for how much water to add to the bottom of your pressure canner.
Pour hot broth into your hot jars, leaving about 1 inch of headspace.
Wipe the rim of the jar.
Put a lid on and tighten the rings to finger tightness.
Place jars on the rack in your pressure canner.
Tighten your lid per your canner’s instructions and turn the heat on your burner.
Let it heat up until it is steaming and then let it steam for 10 minutes.
Put the 10 lb weight on (or however you set the pressure on your canner) and wait until it is jostling. Adjust the heat so it's slowly jostling.
Process 20 minutes for pints and 25 minutes for quarts.
Turn the heat off and leave the pot until all the pressure releases, and it is no longer jostling.
Once it stops, you can remove the lid.
Let the jars cool and then remove without tipping.
Set on the counter on a cooling rack or towel for 24 hours before checking the seal.